CHOCOLATE TART

You cant go without a quick, easy and very simple chocolate tart recipe.

This one are tried and tested more than just a few times and keep very well for a few

days in the refrigerated. 

CRUST
250 g Chocolate Ginger Snap Biscuits

Zest of One orange / naartjie

50 g Chopped Hazelnuts

2.5 ml coarse salt

1 whole Egg

100 g butter melted

Crush biscuits and add in zest, hazelnuts and salt

Add in egg and mix well.

Lastly add in the butter and combine well

Press down in a loose form tart tin and bake at 160 degrees for 10 minutes

Cool

(if the crust is a bit too crumbly – add more melted butter)

FILLING

350 g dark chocolate (70% if possible)

200 g smooth cream cheese

30 ml strong black coffee

200 g whipped cream

Melt the chocolate over a boiler.

Once melted add in the cream cheese and stir until melted and well combined.

Remove from the heat

Add in the hot coffee and whisk until a smooth texture has formed

Cool slightly and gently fold in the whipped cream

Pour in prepared and cooled pastry case and set in refrigerator for 2 – 3 hours.

Served with Fresh strawberries, mascarpone or chantilly cream, mango or berry coulis.

• This tart can keep up to 7 days in the fridge. Just make sure it is well covered or clingwrapped.
• You can leave the nuts out if allergic to it.
• Toast the hazelnuts in a pre-heated oven of 180 degrees before using it
• Substitute the ginger snap biscuits with romany creams or coffee biscuits
• Chantilly cream – are cream that has been whipped with icing sugar and vanilla essence added to it.
• Make a little extra of the crust (but without the egg) and crumble it on top of the tart when serving.
  you can also add a little of whiskey/kalua/amarula/vanilla to the coffee before adding it to the mix.

Happy Baking ! ! !